Ingredients

Directions

Bring water and rice to a boil in a small saucepan. Cover and reduce heat to low. Cook for about 30 minutes. Add 1 cup milk and continue cooking for 15 minutes, or until milk is absorbed. Turn off heat. Add final half-cup of milk; stir in Splenda and ginger.

Let sit for about 15 minutes. Rice will continue to absorb milk, but there should be some liquid. Add more milk if mecessary.

Serve warm with a dollop of whipped cream or refrigerate and serve cold. Garnish with thin slices of fruit, if you like.